If you live in or near Birmingham, Alabama (Cooking Light‘s hometown), I’ll be leading a cooking class in May featuring some of my favorite recipes from my new book, Everyday Whole Grains.

Date: May 14, 2016 from 1:00 to 3:00Location: Sur la Table at the Summit / Birmingham, ALClick here to register.

Here’s a taste of what you’ll be cooking and eating:

1. Brussels Sprouts Salad with Pickled Rye Berries: Yes, pickled grains! The tangy taste makes these little nuggets way more interesting, and you can try the pickling technique with any of your favorite grains.

3. Smoked Polenta with Sage Browned Butter: Want a next-level technique that’s really easy to do AND will impress all your friends? Let me show you our simple stovetop method, and let’s get smoking!

4. Crunchy-Chewy Salted Chocolate Chunk Cookies are the (whole-wheat) treats I’ve made for my kids for years. And I’m delighted to share that the recipe works beautifully with other whole-grain flours, including gluten-free buckwheat and brown rice flour!